Description
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.- Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance- Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology- Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Table of Contents
1. Food Rheology: Scientific Development and Importance to Food IndustryPart I: Advances in Food Rheology2. Rheology and Food Microstructure3. Dynamics of Thixotropic Liquids and Time Dependency4. From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception5. Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food6. Extensional Rheology in Food Processing7. Applications of Rheological Data Into the Food Industry8. Influence of Fibers and Particle Size Distribution on Food Rheology9. Time–Temperature Superposition Principle and its Application to Biopolymer and Food RheologyPart II: Product Specific Studies in Rheology10. Rheology, Microstructure, and Functionality of Cheese11. Creep–Recovery and Oscillatory Rheology of Flour-Based Systems12. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality13. Food Gels: Gelling Process and New Applications14. Influence of Sugar Substitute in Rheology of Fruit Gel15. Rheological Properties of Gelatin and Advances in Measurement16. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source17. Rheology of Emulsions18. Advances in Yield Stress Measurements for Chocolate
